Pumpkin Chicken Baby Food Puree
Made with pumpkin, chicken, parsnips and ginger for a fun and nutritious take on the tastes of the season.
Ingredients
- 1/4 cup pumpkin puree
- 1/4 lb boneless skinless chicken breast
- 1 parsnip peel & roughly chop
- 1/4 inch ginger finely grated
- 1-2 cups liquids water, breast milk, etc
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with tinfoil or a silicon mat.
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Lay a large piece of tin foil on top of a cutting board or counter. Place the chicken breast and parsnips onto the piece of foil. Wrap chicken and parsnips up tightly in the foil like a package, leaving the seams of the foil at the top. Place onto the baking sheet.
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Place the baking sheet in the oven and bake for 30 minutes.
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Remove the chicken tin foil packet and let cool.
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Cut chicken into cubes.
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Place the chicken, parsnips, pumpkin and ginger into a blender or food processor and puree for 1-2 minutes, adding in 1/4 cup of liquid at a time if needed.
Recipe Notes
Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).